Bakery Blogs: Fillings in bakery


Fillings have a broad definition: it comes down to a certain consistency we would like to put in, on top or between our product(s). Think of a layer between 2 wafer sheets, a filling in a muffin, a decorative filling on top of a celebration cake a filling in a croissant or puff pastry. Gradually we can already recognise that there are basically 2 moments we use a filling: before or after baking. Then as we see products with high temperatures and baking times (such as puff pastries) as well as short(er) baking times (e.g. cookies with encrusted or open fillings) the demand for how stable our filling should be requires a look at the application and conditions we want to use it in. Lastly we need to understand what the desired shelf life is: both before us, as well as in relation to our final product.

All in all this is already quite complex, but of course there are also other factors that we need to incorporate, such as declarational desires (preventing the use of certain ingredients), mostly defining our choice of stabilisation:

  •          Which hydrocolloids can we use?
  •           Which humectant and other Aw-lowering ingredients can be selected?
  •           Choice of acidifiers and stabilisers?
  •           Requirements of sequestrants?

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